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A one-pot meal made with broken wheat and mixed vegetables. It comes together quickly, making it a perfect choice for breakfast or a light lunch.
For 4 servings
Prepare the daliya. Rinse the broken wheat under running water and drain completely. Set aside.
Make the tempering. Heat ghee or oil in a pressure cooker over medium heat. Once hot, add mustard seeds and let them splutter, which takes about 30 seconds. Add cumin seeds and asafoetida. Sauté for another 10-15 seconds until the cumin is fragrant.
Sauté the aromatics and vegetables. Add the chopped onion, green chilies, and grated ginger. Sauté for 2-3 minutes until the onions become soft and translucent. Add the chopped carrots and green peas. Cook for another 2 minutes. Add the chopped tomatoes and cook until they turn soft and mushy, about 2-3 minutes.
Add daliya and spices. Add the rinsed daliya to the cooker. Add turmeric powder, red chili powder (if using), and salt. Mix well and sauté for 1 minute to toast the daliya slightly.
Pressure cook the daliya. Pour in 3 cups of water and give everything a good stir. Secure the lid of the pressure cooker. Cook on medium heat for 2 to 3 whistles. After the whistles, turn off the heat and allow the pressure to release naturally. This takes about 10 minutes.
Garnish and serve. Once the pressure has settled, open the cooker lid. Fluff the daliya gently with a fork. Stir in the fresh lemon juice and garnish with chopped coriander leaves. Serve hot.
A one-pot meal made with broken wheat and mixed vegetables. It comes together quickly, making it a perfect choice for breakfast or a light lunch.
This indian recipe takes 30 minutes to prepare and yields 4 servings. At 308.37 calories per serving with 8.31g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or dinner.
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Simply replace the ghee with a neutral-flavored vegetable oil or coconut oil.
Add 1/4 cup of rinsed yellow moong dal along with the daliya to boost the protein content.
Omit the green chilies and red chili powder to make it non-spicy for children. You can also add finely grated paneer at the end.
Skip the onion and ginger. You can add a pinch more of asafoetida to compensate for the flavor.
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